2. In large bowl, with mixer at medium-high speed , beat almond paste with butter, sugar, and almond extract until well blended (there will be some small lumps of almond paste remaining). Reduce speed to medium; beat in eggs, one at a time, until blended. Reduce speed to low; beat in flour and salt just until combined.

3. Divide batter equally into bowls (about 1 rounded cup each). Stir in red food coloring in one bowl, green into another. The third bowl remains untinted. Batter will still have small lumps of almond paste in it.

4. Spoon each bowl into a pan. Spread the batters evenly with a metal spatula (offset if possible) Each pan will have a layer about a 1/4 inch thick.

5. Bake layers on two oven racks approx 10 min. rotating pans half way between upper and lower racks. Layers are done when tested with a toothpick inserted in center comes out clean.

7. Lay long strips of plastic wrap on top of a cutting board in a cross design. When layers are cool, remove waxed paper from green layer. Invert green layer onto center of plastic wrap. Spread with half of raspberry preserve. Remove waxed paper from untinted layer; invert onto green layer. Spread with remaining raspberry preserves. Remove waxed paper from red layer; invert onto untinted layer. Wrap the tricolor with the plastic wrap until well sealed (use more if necessary). Place either another cutting board or baking sheet on top of tricolor. You need to add a little weight to the top to compress the tricolor slightly (use books or a pan). Let sit for about 6-8 hours.

9. Place a cookie cooling rack over a baking sheet (to catch dripping chocolate). Unwrap tricolor. With serrated knife trim edges from each side. Cut evenly into 6 strips. Place strips on top of cookie cooling rack. With a metal spatula "frost" the cookie strips with the melted chocolate (top and sides). Sprinkle tops with chocolate jimmies.

10. Refrigerate until firm. Place into an airtight container in the refrigerator until ready to serve.